Instructions

1. Crush the seeds coarsely with a pestle in a mortar.
2. Drain the chickpeas, set aside a small handful for garnishing.
3. Put the rest into a blender, add the lemon juice, oil, tahini, chilli, garlic and most of the crushed seeds. Season with salt and pepper, pulse, then add enough water for the paste to become thick and creamy.
4. Transfer the paste a serving bowl, decorate with the reserved chickpeas and sprinkle with remaining crushed spices and a pinch of chilli flakes.